Jamie Oliver’s Tarragon Chicken is a delightful, easy-to-make dish that combines tender chicken with the distinct, fragrant flavor of fresh tarragon. The creamy tarragon sauce, infused with mustard and garlic, elevates the dish, making it perfect for a family meal or a dinner party. It’s a comforting yet elegant dish that pairs beautifully with a variety of sides.
What is Jamie Oliver Tarragon Chicken?
Jamie Oliver’s Tarragon Chicken is a creamy, flavorful dish made with chicken breasts or thighs cooked in a rich sauce made from cream, mustard, garlic, and fresh tarragon. Tarragon, a classic French herb with a slightly anise-like flavor, adds an aromatic touch to the tender, juicy chicken.
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Why You Should Try This Recipe
- Rich and Creamy Sauce: The creamy mustard sauce perfectly complements the chicken.
- Fragrant and Flavorful: Tarragon adds a unique, fresh flavor to the dish.
- Simple Ingredients: Easy to make with pantry staples and fresh herbs.
- Perfect for Entertaining: This elegant dish is ideal for impressing guests.
- Versatile: Pairs well with many sides, from mashed potatoes to fresh salads.
Ingredients Needed to Make Jamie Oliver Tarragon Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 2 garlic cloves (minced)
- 200ml double cream (or heavy cream)
- 2 tsp Dijon mustard
- 150ml chicken stock
- 2 tbsp fresh tarragon leaves (chopped)
- 1 tbsp lemon juice
- Salt and freshly ground black pepper (to taste)
Instructions to Make Jamie Oliver Tarragon Chicken
- Prepare the Chicken: Season the chicken breasts (or thighs) with salt and freshly ground black pepper on both sides.
- Heat the Pan: In a large frying pan, heat the olive oil over medium heat. Add the chicken and cook for 6-8 minutes on each side or until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté the Garlic: In the same pan, add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
- Make the Sauce: Add the chicken stock to the pan, scraping up any brown bits from the bottom. Stir in the Dijon mustard and double cream. Let the sauce simmer for 3-4 minutes until slightly thickened.
- Add the Tarragon and Lemon Juice: Stir in the chopped fresh tarragon and lemon juice. Simmer for another 2 minutes to allow the flavors to combine.
- Return the Chicken to the Pan: Place the cooked chicken back into the pan, spooning the sauce over the chicken. Let the chicken simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
- Serve: Serve the tarragon chicken hot, garnished with a few extra tarragon leaves, and your choice of side dishes.
What Goes Well With Jamie Oliver Tarragon Chicken
- Mashed Potatoes: Creamy mashed potatoes are a perfect match for the rich sauce.
- Steamed Vegetables: Serve with lightly steamed green beans, asparagus, or broccoli for a fresh contrast.
- Rice or Quinoa: These grains help soak up the flavorful sauce.
- Crusty Bread: Use to mop up the delicious tarragon cream sauce.
- Salad: A crisp green salad adds a fresh, light element to the meal.
- Roasted Potatoes: Crispy roasted potatoes pair wonderfully with the creamy tarragon sauce.
Expert Tips for Making the Best Jamie Oliver Tarragon Chicken
- Use Fresh Tarragon: Fresh tarragon is key to this dish. Its bright, anise-like flavor shines in the creamy sauce.
- Don’t Overcook the Chicken: Cook the chicken until just done to keep it tender and juicy.
- Adjust the Sauce Thickness: If the sauce becomes too thick, add a splash of chicken stock or water to loosen it up.
- Taste and Adjust: Before serving, taste the sauce and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
Easy Variations of Jamie Oliver Tarragon Chicken
- Tarragon Chicken with Mushrooms: Add sliced mushrooms to the pan when sautéing the garlic for an earthy twist.
- Tarragon Chicken with White Wine: Replace some of the chicken stock with dry white wine for extra depth of flavor.
- Creamy Tarragon Chicken with Spinach: Stir in fresh spinach leaves into the sauce during the last few minutes of cooking for added nutrition.
- Lighter Version: Use half the amount of cream and substitute with low-fat crème fraîche for a lighter sauce.
- Tarragon Chicken Thighs: Use bone-in chicken thighs for a more flavorful, rich version of this dish.
Best Practices to Store Jamie Oliver Tarragon Chicken
- Refrigerate: Store leftover tarragon chicken in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat Gently: Reheat the chicken and sauce gently on the stovetop or in the microwave to avoid overcooking the chicken.
Best Practices to Reheat Jamie Oliver Tarragon Chicken
- Stovetop Reheating: Reheat the chicken and sauce in a frying pan over low heat, stirring occasionally until warmed through.
- Microwave Reheating: For a quicker option, reheat in the microwave on medium power in short intervals, stirring in between to ensure even heating.
How Can I Make Jamie Oliver Tarragon Chicken Healthier?
- Use Less Cream: Replace some of the cream with chicken stock or use a lighter alternative like half-and-half.
- Increase the Vegetables: Add more vegetables like spinach, mushrooms, or asparagus to the dish for extra nutrients.
- Swap for Olive Oil: Use olive oil instead of butter for a heart-healthier option.
- Serve with a Salad: Pair with a fresh green salad instead of heavier sides like mashed potatoes or bread.
Nutrition Value (per serving):
- Calories: 450
- Fat: 30g
- Carbohydrates: 4g
- Protein: 35g
- Fiber: 1g
- Sugar: 2g
FAQs
Can I use dried tarragon instead of fresh tarragon?
Yes, you can use dried tarragon if fresh is not available. However, fresh tarragon provides a brighter, more intense flavor. If using dried, reduce the amount to about 1 teaspoon, as dried herbs are more concentrated.
What can I serve with tarragon chicken?
Tarragon chicken pairs well with creamy mashed potatoes, steamed vegetables, roasted potatoes, or a light green salad. Rice, quinoa, or crusty bread also work well to soak up the delicious sauce.
Can I make tarragon chicken ahead of time?
Yes, tarragon chicken can be made ahead of time. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave to preserve the tenderness of the chicken.
How do I thicken the tarragon chicken sauce?
If you want a thicker sauce, let it simmer for a few more minutes to reduce, or add a small amount of cornstarch mixed with water. Stir constantly to avoid lumps.
Final Words
This Jamie Oliver Tarragon Chicken is a delicious, easy-to-make dish that’s sure to impress. The creamy tarragon sauce adds an elegant touch to tender chicken, making it perfect for a family dinner or entertaining guests. Serve it with your favorite sides and enjoy this flavorful, comforting meal!
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Jamie Oliver Tarragon Chicken
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: French
Description
Jamie Oliver’s Tarragon Chicken is a creamy, flavorful dish made with chicken breasts or thighs cooked in a rich sauce made from cream, mustard, garlic, and fresh tarragon. Tarragon, a classic French herb with a slightly anise-like flavor, adds an aromatic touch to the tender, juicy chicken.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 2 garlic cloves (minced)
- 200ml double cream (or heavy cream)
- 2 tsp Dijon mustard
- 150ml chicken stock
- 2 tbsp fresh tarragon leaves (chopped)
- 1 tbsp lemon juice
- Salt and freshly ground black pepper (to taste)
Instructions
Prepare the Chicken: Season the chicken breasts (or thighs) with salt and freshly ground black pepper on both sides.
Heat the Pan: In a large frying pan, heat the olive oil over medium heat. Add the chicken and cook for 6-8 minutes on each side or until golden brown and cooked through. Remove the chicken from the pan and set aside.
Sauté the Garlic: In the same pan, add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
Make the Sauce: Add the chicken stock to the pan, scraping up any brown bits from the bottom. Stir in the Dijon mustard and double cream. Let the sauce simmer for 3-4 minutes until slightly thickened.
Add the Tarragon and Lemon Juice: Stir in the chopped fresh tarragon and lemon juice. Simmer for another 2 minutes to allow the flavors to combine.
Return the Chicken to the Pan: Place the cooked chicken back into the pan, spooning the sauce over the chicken. Let the chicken simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
Serve: Serve the tarragon chicken hot, garnished with a few extra tarragon leaves, and your choice of side dishes.
